Lois Porter took a beloved family recipe and developed a sweet potato product that takes some of the time out of cooking with these nutritious tubers.
Jim Montgomery, one of the co-founders of Green Faerie Farm, isn’t your typical red-headed, disabled, gay, geeky urban homesteader. But then how many of those do you know?
Do Berkeleyside readers even need an introduction to the mother of the American fresh, local, sustainable, organic food movement?
It seems unthinkable that the People’s Republic of Berkeley has existed without a food co-operative for more than two decades. Well, try not to choke on your non-GMO, organic, fair trade, soymilk chai latte, but the co-op is coming back to Berkeley.
The restaurant game is notoriously tough. Profit margins are thin, the dining public fickle, feeding people day in and day out is bloody hard work. The life span of a typical eatery: a few years, tops.
Robin Goldstein has the kind of pedigree that might make you expect him to be, frankly, a bit of a wine and food snob. He studied neuroscience and philosophy at Harvard, earned a law degree from Yale, picked up a cooking credential from the French Culinary Institute and added a certificate from the Wine and Spirit Education Trust for good measure.
Minh Tsai is on a mission to make tofu the next hip artisanal food. He knows he has a ways to go to get many Americans to even taste tofu, but if anyone can make it cool to eat bean curd, this enthusiastic self-described tofu master is the man for the job.
A decade ago, and fresh out of North Carolina, Kara Hammond landed a gig at Café Fanny, a tiny slip of a place in North Berkeley opened 25 years ago by, oh, a certain famous local chef.
The Twitter handle pretty much sums things up. Two food-obsessed moms try to have their cake and eat it too: Start a food truck and still be home with the kids.
What’s a nice, young, tattooed Vietnamese boy from West Oakland doing as the top chef in a Jewish deli in North Berkeley?
Chef owners Paul Arenstam and Charlene Reis have a slow food sensibility in a take-out business better known for fast food. That’s because the culinary couple (partners in life too) come with stellar cooking credentials: She’s an-ex Chez Panisse pastry chef, he did stints at upscale L.A. joints before landing at San Francisco’s acclaimed Rubicon. A decade ago Arenstam opened his own restaurant, Belon, in the city.
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